📝 About This Recipe
Hailing from the limestone caves of Southern France, this Roquefort-style cheese is a masterpiece of fermentation, balancing rich, fatty sheep's milk with the sharp, peppery bite of Penicillium roqueforti. This recipe guides you through the ancient alchemy of transforming curds into a creamy, ivory paste marbled with signature emerald-blue veins. It is a sophisticated labor of love that rewards the patient cheesemaker with a complex profile of salt, tang, and earthy undertones.
🥗 Ingredients
The Milk Base
- 2 gallons Full-fat Sheep's Milk (Raw is traditional; if using pasteurized, ensure it is not ultra-high temperature (UHT))
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup non-chlorinated water (only needed for pasteurized milk))
Cultures and Coagulants
- 1/4 teaspoon Mesophilic Starter Culture (MA 4001 or similar) (Provides the lactic acid base)
- 1/8 teaspoon Penicillium Roqueforti Powder (The specific blue mold strain for Roquefort)
- 1/2 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup cool, non-chlorinated water)
Finishing
- 4 tablespoons Cheese Salt (Non-iodized sea salt or specialized flake salt)
- 1/2 cup Cool Non-Chlorinated Water (For diluting additives)
👨🍳 Instructions
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1
Slowly heat the sheep's milk in a large heavy-bottomed stainless steel pot to 86°F (30°C). Stir gently to ensure even heating and prevent scorching.
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2
Sprinkle the Mesophilic culture and the Penicillium roqueforti powder over the surface of the milk. Let it rehydrate for 2 minutes before stirring in with a gentle up-and-down motion.
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3
Cover the pot and allow the milk to ripen for 90 minutes, maintaining a steady temperature of 86°F. This allows the bacteria to begin acidifying the milk.
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4
Add the diluted calcium chloride (if using) and stir for 1 minute. Then, add the diluted rennet and stir gently for exactly 1 minute. Cover and let sit undisturbed for 45-60 minutes until a 'clean break' is achieved (the curd splits cleanly when lifted with a knife).
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5
Cut the curd into 1/2-inch cubes using a long palette knife. Let the curds rest for 5 minutes to firm up slightly.
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6
Gently stir the curds for 20 minutes. The goal is to expel whey while keeping the curds soft and moist. Do not let the temperature drop below 84°F.
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7
Drain the curds through a butter muslin-lined colander. Let them drain for 15-20 minutes. You want the curds to remain distinct 'popcorn' shapes rather than a solid mass.
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8
Transfer the curds to a bowl and toss gently with 2 tablespoons of salt. This helps further expel whey and controls the mold growth.
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9
Pack the curds loosely into sterilized cylindrical cheese molds. Do not press them; the weight of the curds alone should create the 'nooks and crannies' needed for oxygen to reach the blue mold inside.
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10
Flip the molds every 15 minutes for the first hour, then twice a day for 4 days at room temperature (around 65-68°F). This ensures even drainage.
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11
Remove the cheese from the molds and rub the remaining salt over the entire surface of the wheels. This creates the rind and preserves the cheese.
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12
Using a sterilized knitting needle or thin skewer, pierce the cheese vertically about 40-50 times. These air channels are vital for the Penicillium roqueforti to bloom into blue veins.
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13
Place the cheese in a ripening container (a 'cave') at 50-55°F with 90% humidity. Turn the cheese twice a week.
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14
After 3 weeks, you should see blue mold appearing in the holes. Wrap the cheese tightly in foil to stop the exterior mold growth and allow the interior to soften and mature for another 2 months in the refrigerator.
💡 Chef's Tips
Always use non-chlorinated water, as chlorine can kill the delicate cultures. Do not over-press the curds; the open texture is essential for the blue veins to form. Maintain high humidity during the first 3 weeks by placing a damp paper towel in the ripening container. If the cheese smells like ammonia, it needs more airflow; briefly open the container daily. If sheep's milk is unavailable, goat's milk is a vibrant alternative, though the flavor will be more 'goaty' and less buttery.
🍽️ Serving Suggestions
Pair with a sweet Sauternes or Port wine to balance the saltiness. Serve alongside fresh figs, honeycomb, and candied walnuts. Crumble over a warm pear and arugula salad with a balsamic reduction. Spread onto a crusty French baguette with a layer of unsalted cultured butter. Enjoy with a side of dark chocolate for a surprising and decadent flavor contrast.